Panna Cotta (6)


  • 3 sheets gelatine
  • 250ml milk
  • 300ml double cream
  • 50-55g caster sugar
  • 1 vanilla pod, split lengthways

Real vanilla pods are vastly superior to using vanilla extract


  1. Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
  2. Scrape the seeds out of the vanilla pod using the back of a knife
  3. Pour the milk and cream into a saucepan with the sugar and vanilla seeds. Whisk to combine and gently heat up.
  4. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture.
  5. Stir until completely dissolved.
  6. Pour into a pyrex jug and let the liquid cool down for a few minutes. Whenever a skin forms stir it away.
  7. Tip into four ramekins and place in the fridge to set for at least 6 hours, overnight is better.

Serving Suggestion

Serve with a drizzle of strawberry compote and sliced fresh strawberries. or with cherry compote


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